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Mandela Day Umngqusho and Oxtail

umngqusho and oxtail

Mandela Day Umngqusho and Oxtail

Recipe by: Tumi Mogoai

Serves 4-5
Cooking time: 2-3 hours
1 cup samp and beans
1 large onion (chopped and divided in 2)
1 large carrot (chopped)
1 celery stalk (chopped)
4 tbsp Excella oil (divided in 2)
500g oxtail
1 tsp thyme
2 bay leaves
1 tbsp tomato paste
½ cup tomato puree
1 tbsp steak and chops spice
2 tbsp sugar
1 tbsp garlic (chopped)
salt and pepper to taste

Soak the samp and beans in 3 times the amount of water overnight.
Strain and rinse the same then transfer into a pot. Pour in 3 cups of water and set on high heat. Cook until the samp is soft making sure to add more water when the previous batch of water is soaked up.
In a separate pan, saute the half of the onions in half of the Excella oil and season with salt. Add the sautéed onions into the fully cooked samp and stir thoroughly. Add more seasoning if needed.
In a medium saucepan set at medium to high heat, add the remaining Excella oil, and sear the oxtail on all sides. Remove from the pot and add your mirepoix (remaining onion, carrot and celery). Fry these for 6 min before adding the thyme, bay leaves, garlic and spices. Follow with the tomato paste then sugar then reduce your heat to low.
Add the tomato puree, stir and cover the pan to cook for at least 1 hour. Do not open the pot during this time.
Check the pot after the first hour and make sure to adjust seasoning if needed. Add stock or water if the sauce is too thick.
Continue cooking, covered, for a further 45 min. the meat should fall off the bone.
Serve hot with umngqusho.

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